Do rum categories make sense to use in cocktail recipes? Even the new "technical" categorizations like Gargano and Smuggler's Cove? The insights in this article may surprise you.
When I first started out in rum I found it very confusing and then took it to mastering Cate's classification system and buying rum in each category. I've since then learned a lot more about Rum and spirits in general and don't pay much attention to any of that. I find rum types a lot simpler than what I was trying to make it. Now I just ask - Is it pot still, column still or mixed? Is it aged or not? Is it funky or not? Is it made from molasses or cane syrup? From that I can get a pretty good idea what it tastes like. I find the generalizations such as Spanish rum, English Rum or French rum not very reliable or consistent. They're more right than wrong but wrong enough to not be useful. The category that I don't find too many people using is sweet or dry. I *really* think this needs to be mentioned just like you would for wine. I wouldn't use a sweet rum where I want a dry one but depending on the flavor profile I might use a pot still rum instead of a column still rum. Sweet/dry is a bigger difference for me and I want to know. Unfortunately most distilleries don't differentiate based on sugar content.
For what it's worth, Martin and Rebecca have stated that they created the Smuggler's Cove categories simply to be used for the recipes in their book. I don't think they had high ambitions for their system to be a grand solution to this issue. But they're flattered that it has become more widespread.
Understood that the Cate categories were intentionally scoped to the book. I did the same with Minimalist Tiki. However, the blessing and curse of a success is that people keep using your work (writing) long beyond the moment of time when it's created.
While we can limit the discussion to the SC recipes, Rum options have exploded in the past 8 years, and today's readers don't feel compelled to stick to the rums listed in the book.
While the SC categorization system enables new rums to be placed in the system, most folks don't have expertise or required information necessary to do so. This is what u/CityBarman is addressing.
Future proofing what you write is royal pain. I know that very well myself.
When I first started out in rum I found it very confusing and then took it to mastering Cate's classification system and buying rum in each category. I've since then learned a lot more about Rum and spirits in general and don't pay much attention to any of that. I find rum types a lot simpler than what I was trying to make it. Now I just ask - Is it pot still, column still or mixed? Is it aged or not? Is it funky or not? Is it made from molasses or cane syrup? From that I can get a pretty good idea what it tastes like. I find the generalizations such as Spanish rum, English Rum or French rum not very reliable or consistent. They're more right than wrong but wrong enough to not be useful. The category that I don't find too many people using is sweet or dry. I *really* think this needs to be mentioned just like you would for wine. I wouldn't use a sweet rum where I want a dry one but depending on the flavor profile I might use a pot still rum instead of a column still rum. Sweet/dry is a bigger difference for me and I want to know. Unfortunately most distilleries don't differentiate based on sugar content.
Whenever a friend or family member of mine visits Canada, I ask them to try and bring back a bottle of Havana Club 3.
For what it's worth, Martin and Rebecca have stated that they created the Smuggler's Cove categories simply to be used for the recipes in their book. I don't think they had high ambitions for their system to be a grand solution to this issue. But they're flattered that it has become more widespread.
Understood that the Cate categories were intentionally scoped to the book. I did the same with Minimalist Tiki. However, the blessing and curse of a success is that people keep using your work (writing) long beyond the moment of time when it's created.
While we can limit the discussion to the SC recipes, Rum options have exploded in the past 8 years, and today's readers don't feel compelled to stick to the rums listed in the book.
While the SC categorization system enables new rums to be placed in the system, most folks don't have expertise or required information necessary to do so. This is what u/CityBarman is addressing.
Future proofing what you write is royal pain. I know that very well myself.
This is so impressive and helpful. Thanks for this, Matt!
Thank you so much. I hesitated in writing it and rewrote it a couple of times. The response has been amazing though.
I always liked the vehicle analogy.